Creamy cheesecake filling is sandwiched between a buttery crescent roll crust and completed with cinnamon sugar and honey on this surprisingly straightforward sopapilla cheesecake.
Do you ever crave one thing that tastes like your childhood? It may not be the fanciest meals on the planet, but it surely brings again nice recollections?
For me, a few of these meals embody home made orange julius, orange fluff, ice cream sandwich cake, and this sopapilla cheesecake.
What are Sopapillas?
If you happen to grew up consuming at Chi-Chi’s within the ‘90s or for those who’re accustomed to Tex-Mex delicacies, you in all probability already know what a sopapilla is.
Sopapillas as we consider them right here within the States are puffed, fried dough squares which are coated with cinnamon sugar and served with honey. This model of sopapilla is frequent in New Mexico and in Tex-Mex delicacies.
There are different kinds of sopapillas, starting from savory to candy, which are standard all through Latin America. However at present, we’re gonna acknowledge that the kind we’re speaking about isn’t precisely “genuine” – however they’re nonetheless scrumptious.
As a child who grew up within the Midwest within the 80s and 90s, there wasn’t a whole lot of genuine Mexican or Latin American meals round. We thought we have been cultured going to eat at a spot like Chi-Chi’s!
Although I’ve come to like way more genuine Mexican meals as an grownup, I nonetheless bear in mind the servers bringing out these platters of fried, cinnamon-sugar-covered dough and being completely delighted. And that’s a reasonably good reminiscence.
(If you wish to strive an genuine Mexican model, do that sopaipilla recipe!)
What’s Sopapilla Cheesecake?
Sopapilla cheesecake combines the cinnamon-sugar goodness of these sopapillas with one in all my all-time favourite meals: cheesecake.
A easy cheesecake filling – similar to the filling for my nana’s straightforward cheesecake – is sandwiched between layers of crescent roll dough. The entire thing will get topped with a bunch of cinnamon sugar and completed with a drizzle of honey.
This recipe doesn’t make a spherical, traditional-style cheesecake. As an alternative, it’s made in a 9×13-inch pan and lower into bars, identical to my traditional cheesecake bars.
It’s a brilliant straightforward recipe that’s nice for taking to a celebration or potluck, since you may lower the cheesecake into as many items as you want. And I can wager that multiple individual will probably be transported again to their childhood with only one chew!
Make This Recipe
This sopapilla cheesecake is really easy to make, you may simply discover that it turns into your new go-to recipe.
Substances you’ll want
after I say a recipe isn’t fancy or fussy, the elements record goes to be fairly easy. For this one, you will have:
- 2 8-ounce packages of cream cheese, at room temperature
- 1 ¾ cups granulated sugar, divided use
- 1 teaspoon vanilla extract
- 2 8-ounce cans refrigerated crescent rolls or sheets
- ½ cup butter, room temperature
- 1 ½ teaspoons floor cinnamon
- 3 tablespoons honey
Pillsbury makes crescent dough sheets. They arrive in a can identical to the traditional crescent rolls do, however the dough isn’t perforated. That makes it tremendous straightforward to make use of on this recipe, since all you need to do is unroll it and press it into the pan.
If you happen to can’t discover the dough sheets, although, don’t stress. You’ll be able to completely use the common cans of crescent rolls. You’ll simply wish to pinch the perforated seams collectively earlier than utilizing them within the recipe.
Making sopapilla cheesecake
Begin by making the cheesecake filling. Utilizing a mixer, beat the cream cheese, 1 cup of the sugar, and the vanilla on medium-high velocity till easy. This may take about 3 minutes.
Now it’s time to assemble. Unroll one of many crescent roll tubes and use your arms to unfold it into the underside of a grease 9×13-inch pan.
In case you are utilizing the crescent rolls as an alternative of the dough sheets, now could be if you’ll pinch the perforated seams collectively.
Unfold the filling on prime of the dough, then prime with the second tube of dough in the identical method.
In a medium bowl, use a fork to combine collectively the softened butter, the remainder of the sugar, and the cinnamon. Dot this combination everywhere in the prime of the cheesecake. Don’t fear about spreading it out; it’ll soften within the oven and unfold excessive by itself.
Bake for 35-40 minutes; you need the highest crust to be puffed and golden brown.
When you take away the sopapilla cheesecake from the oven, drizzle it with the honey. Let it cool within the pan for about 2 hours earlier than serving.
You’ll be able to serve this cheesecake at room temperature or chilled. It’s as much as you!
Storage
Retailer the sopapilla cheesecake within the fridge, coated, for as much as 3 days.
If you happen to’d prefer to freeze leftovers, you may. Place sliced bars on a parchment-lined baking sheet and place all the sheet within the freezer for 1-2 hours.
As soon as the cheesecake bars are frozen via, retailer them in an hermetic container within the freezer for as much as a month. Allow them to thaw within the fridge in a single day.
Recipe FAQs
Assist! I forgot to set my cream cheese out forward of time to melt. What do I do?
Don’t panic! You’ll be able to velocity issues up by cubing your cream cheese or utilizing the microwave. I cowl each of those strategies in my publish on find out how to soften cream cheese.
Ought to I take advantage of salted or unsalted butter on this recipe?
Actually, it actually doesn’t matter. I’ve used each and it has come out scrumptious each methods, so use no matter you occur to have readily available!
Can I make this sopapilla cheesecake forward of time?
Sure! You’ll be able to serve this sopapilla cheesecake chilled or at room temperature, so you can also make it the day earlier than you propose to serve it and retailer it within the fridge till you’re able to eat.
If you would like, merely let the cheesecake come to room temperature earlier than serving, or serve it straight from the fridge.
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Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the cream cheese, 1 cup of sugar and vanilla on medium-high velocity till easy; about 3 minutes.
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Unroll crescent roll dough, and use clear arms to unfold the dough evenly into the underside of the ready baking pan. If utilizing crescent rolls, gently pinch the perforated seams collectively to create a sheet of crescent roll dough.
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Evenly unfold the cream cheese combination on prime. Repeat the method with the remaining can of dough and place the dough sheet on prime of the cream cheese layer.
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In a medium bowl, use a fork to mix the butter, remaining 3/4 cup sugar and cinnamon till totally mixed. Evenly dot the combination onto the crescent roll dough.
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Bake in preheated oven for about 35-40 minutes, or till the crescent roll dough has puffed and turned golden brown.
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Take away from the oven and drizzle with honey. Cool fully within the pan for about 2 hours earlier than reducing into 12 squares. Serve at room temperature or chilled. Refrigerate any leftovers for as much as 3 days.
Energy: 462kcal | Carbohydrates: 51g | Protein: 4g | Fats: 29g | Saturated Fats: 16g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 59mg | Sodium: 477mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 745IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 1mg
